Russian Tea Cakes Made Easy: Buttery, Nutty, and Oh-So-Cozy

Last Updated on November 24, 2025 by Souhail

Have you ever bitten into something so delicate, so buttery, so blissfully nostalgic, it feels like a warm memory wrapped in powdered sugar? That’s exactly what Russian Tea Cakes are to me. These little round cookies—also known as Mexican Wedding Cookies or Snowball Cookies—have always been a holiday staple in my kitchen. And let me tell you, they’re just as delightful to make as they are to eat.

The keyphrase “Russian Tea Cakes” conjures cozy thoughts of snowy afternoons, maybe a cup of tea or hot cocoa, and a cookie that crumbles into sugary bliss with every bite. These are the kind of treats that make appearances at Christmas parties, bridal showers, or just because it’s a Wednesday and you need a sweet pick-me-up.

They’re rich, nutty, and melt-in-your-mouth tender, with a generous coating of powdered sugar that makes them look like tiny snowballs. What makes them so special is their simplicity—just a few pantry staples, a handful of chopped nuts, and voilà: a treat that tastes like it came from your grandma’s heirloom recipe box.

Why You’ll Love These Russian Tea Cakes (And How to Make Them Your Own)

Russian Tea Cakes are proof that sometimes the simplest things in life are the most magical. They’re the kind of cookie that doesn’t need frosting or fancy toppings—just good butter, finely chopped nuts, and a generous roll through a snowy blanket of powdered sugar. Here’s why this recipe works every time:

• Melt-in-Your-Mouth Texture: Thanks to a high butter content and the absence of eggs, these cookies have a rich, tender crumb that almost dissolves on your tongue.
• Nutty and Buttery Perfection: The chopped nuts (traditionally walnuts or pecans) give just the right crunch, balancing the sweetness with their earthy flavor.
• Just 6 Main Ingredients: Flour, butter, powdered sugar, vanilla, salt, and nuts—no hard-to-find ingredients, no fuss.
• Perfect for Gifting or Entertaining: Whether you’re putting together a holiday cookie tin or offering a sweet treat with afternoon tea, these cookies are charming and crowd-pleasing.
• Adaptable to Dietary Needs:
  • Gluten-Free? Use a 1:1 gluten-free flour blend like King Arthur or Bob’s Red Mill.
  • Vegan? Substitute with plant-based butter. Just make sure it’s one with at least 80% fat content to mimic real butter.
  • Nut-Free? Swap the nuts for finely chopped pumpkin seeds or omit them entirely. You’ll still get a delightful cookie.

I love to include these on a cookie tray alongside something more decadent, like Chocolate Mint Cookies for contrast, or even serve them after a hearty dinner like Pillsbury Chicken Pot Pie—because who doesn’t want to end a cozy meal with a cozy cookie?

How To Make Russian Tea Cakes Recipe

Russian Tea Cakes Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DessertCuisine: RussianDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

14

minutes

Calories

120

kcal

These buttery, nutty cookies rolled in powdered sugar are a nostalgic favorite. Perfect for the holidays or an everyday sweet bite.

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Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 0.5 cup powdered sugar (plus extra for rolling)

• 1 teaspoon vanilla extract

• 2.25 cups all-purpose flour

• 0.25 teaspoon salt

• 0.75 cup finely chopped pecans or walnuts

Directions

• Start by getting everything set up. You’ll want your butter softened to room temperature—it should give easily when you press a finger into it, but not be melty. Cream it together with the powdered sugar in a large bowl until it’s fluffy and smooth. This step is key to getting that light, tender texture we love.
• Next, stir in the vanilla extract. A good-quality vanilla makes a big difference here since it’s one of the only flavorings in the recipe. Once the vanilla’s mixed in, add the flour and salt. It might seem dry at first, but just keep mixing. I usually switch to using my hands once the dough starts coming together—it’s more fun and honestly makes it easier to incorporate everything.
• Then, fold in the finely chopped nuts. I like using pecans or walnuts, but you could even go with almonds if you want something a little more delicate. Just make sure they’re chopped nice and small so they blend easily into the dough without making it crumbly.
• Now, chill the dough for about 30 minutes. This helps the cookies hold their shape in the oven and lets the flavors settle in a bit. Once chilled, scoop out small portions and roll them into 1-inch balls. Line them up on a parchment-lined baking sheet, leaving just a little space between each—these don’t spread much at all.
• Bake them at 350°F for about 12 to 14 minutes. You’re looking for them to be just set and slightly golden on the bottom, not browned all over. They’ll be very soft when they come out, so give them 5 minutes to cool before the first sugar roll.
• Here comes the fun part: toss the still-warm cookies in powdered sugar. The warmth helps the sugar stick and form that signature melt-away coating. Let them cool completely, then give them another generous roll in powdered sugar for that perfect snowball look.

Notes

• Make sure the nuts are finely chopped—larger chunks can break the dough.
• Don’t overbake! These cookies are meant to be pale with just a hint of golden brown on the bottom.
• Chilling the dough helps keep the cookies from spreading too much.
• If your powdered sugar clumps, sift it before rolling the cookies for a cleaner look.
• You can make the dough a day ahead and refrigerate it overnight.
• These freeze beautifully—just re-roll in powdered sugar after thawing.

Nutrition Facts

• Calories: 120kcal
• Fat: 8g
• Saturated Fat: 4.5g
• Cholesterol: 20mg
• Sodium: 40mg
• Carbohydrates: 11g
• Sugar: 4g
• Protein: 1g

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My Best Tips for Making Perfect Russian Tea Cakes Every Time

Okay, now let’s get into some tried-and-true tricks to make sure your cookies come out bakery-level perfect.

• Don’t skip the chill time: Chilling the dough helps keep the cookies from spreading too much and helps them hold their round, snowball shape.
• Use room-temperature butter: It should be soft but not melting. This helps the dough come together smoothly.
• Finely chop the nuts: You want texture, not chunks. Too-large pieces can make the dough crumbly and hard to shape.
• Double roll in powdered sugar: First roll them while warm (so the sugar melts and sticks slightly), then again once cooled for that dreamy, snowy look.
• Store them right: Keep them in an airtight container, but leave a tiny corner open if you’re in a humid environment to prevent them from getting sticky.

They’re a lot like Homemade Pumpkin Cookies in that they improve with a day of rest—the flavor deepens and the texture settles beautifully.

Fun Twists on Classic Russian Tea Cakes

Once you’ve mastered the original (which you will, I promise), Russian Tea Cakes are the perfect base for experimenting. You can play with flavors, mix-ins, or even change up the shape slightly for a totally new experience.

Here are a few of my favorite variations:

Chocolate-Dipped Russian Tea Cakes

Dip half of each cooled cookie into melted dark or white chocolate and let them set on parchment paper. The chocolate adds a luxurious edge and gives a little extra texture. Bonus points if you sprinkle crushed nuts or edible glitter on top while the chocolate is still wet.

Spiced Russian Tea Cakes

Add ½ teaspoon of ground cinnamon and ¼ teaspoon of nutmeg to the dough. This warm spice mix gives serious autumn recipe vibes and pairs beautifully with a hot chai or cider.

Lemon or Orange Zest Twist

Stir in 1 teaspoon of finely grated citrus zest (lemon or orange) for a light, zippy contrast to the buttery richness. It’s a lovely way to brighten them up for spring or summer gatherings.

Almond-Rose Russian Tea Cakes

Use almond extract instead of vanilla and roll the cookies in powdered sugar mixed with a pinch of culinary rose petals. They become fragrant, floral, and totally tea party-worthy.

Gluten-Free Russian Tea Cakes

Just swap in a 1:1 gluten-free baking flour. Keep everything else the same. These cookies are super forgiving and still come out tender and delicious.

How to Serve Russian Tea Cakes Like a Pro

These cookies are already adorable, but with a little attention to detail, they become downright irresistible.

Try serving them:

• On a vintage dessert plate with lace doilies and a cup of black tea or espresso for a dainty afternoon treat.
• Stacked in a pyramid on a holiday cookie platter alongside Beignets and chocolate-dipped treats.
• In mini paper cups, like truffles, to make them easy to grab at parties.
• With ice cream, as a crunchy, buttery contrast to a scoop of vanilla or pistachio gelato.

You could even sandwich two cookies with Nutella or raspberry jam for an extra indulgent bite.

How to Store and Reheat (If You Even Have Leftovers!)

Russian Tea Cakes are made to last—which makes them perfect for gifting or prepping ahead of time.

• Storage: Keep them in an airtight container at room temperature for up to 1 week. If your environment is humid, layer parchment between cookies and crack the lid slightly.
• Freezing Dough: Roll the dough into balls, freeze on a tray, and then store in a zip-top freezer bag. Bake directly from frozen, adding a couple of minutes to the bake time.
• Freezing Baked Cookies: Freeze in a single layer and dust with fresh powdered sugar after thawing.
• Reheating: You don’t have to, but if you want to warm them just a little, pop them in a 300°F oven for 3–5 minutes to refresh.

Creative (and Delicious!) Ways to Use Russian Tea Cakes

These cookies are fabulous as-is, but if you want to get a little playful in the kitchen, here are some ideas:

• Crumble them over vanilla yogurt or ice cream for a nutty, sweet topping.
• Use them as edible “snowballs” on a Christmas dessert board with meringues, peppermint bark, and hot cocoa spoons.
• Make a deconstructed parfait by layering crushed Russian Tea Cakes with whipped cream and berries.
• Gift them in little jars or tins with a handwritten tag and ribbon—ideal for teachers, neighbors, or cookie exchanges.

FAQs About Russian Tea Cakes Recipe

Try These Next!

If you loved this cozy, crumbly cookie, you might want to check out some more sweet treats:

• Chocolate Mint Cookies for a rich, cool contrast
• Homemade Pumpkin Cookies for fall-spiced softness
• Banana Pumpkin Bread if you’re in the mood for a moist, sliceable bake

Let’s Bake Some Memories Together

I hope this Russian Tea Cakes recipe brings a little extra joy to your kitchen—whether you’re baking up a storm for the holidays, hosting a tea party, or just treating yourself on a cozy afternoon. There’s something timeless and comforting about these powdered sugar-dusted cookies that makes them more than just dessert. They’re little bites of tradition, love, and sweet simplicity. So go ahead, make a batch (or two), share them with the people you love, and don’t forget to tell me how yours turn out! Leave a comment below or tag me on social—I’d absolutely love to see your beautiful snowball cookies.

And if you’re in the mood to keep baking, don’t miss out on my Chocolate Mint Cookies or Banana Pumpkin Bread—they’re always a hit!